Barley Risotto with Eggplant and Tomatoes

Barley Risotto with Eggplant and Tomatoes

recipe by

490
calories
14
ingredients
4
servings
3.727

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Ingredients

6 cups eggplant diced
3 tbsps olive oil divided
1/2 tsp black pepper divided
2 cups water
1 cup pearl barley uncooked
1/4 tsp salt
1/2 cup soft goat's cheese crumbled
1/4 cup fresh basil thinly sliced
1/4 cup pinenuts toasted

Nutrition Facts

490
calories
22
g fat
9
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 12
SmartPoints: 16